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Paglia-Fieno With Parrano And Black Forest Ham

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Literally ‘hay and straw” in Italian, this is a simple cream pasta with slivers of Black Forest ham and grated Parrano. For best results, use genuine Black Forest ham which has a fantastic smoked flavor.
Ingredients
  Butter 2 Tablespoon
  Shallot 1 Large, minced
  Black forest ham 1⁄2 Pound, cut into 1 inch x 1/4 inch strips
  Chicken stock 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs)
  Spaghetti 1⁄2 Pound
  Whole wheat spaghetti 1⁄2 Pound
  Grated parrano cheese 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Bring a large pot of water to a boil. Melt butter in a large skillet and add the minced shallot. Cook for about 3 minutes until the shallot becomes fragrant and turns translucent.
Add the Black Forest ham and stir for one minute. Add chicken stock, bring to a simmer and cook for about 6 minutes until the stock has reduced by one half. Add cream and slowly simmer while you cook the pasta. Prepare pasta according to package directions but do not fully cook it. When the pasta is almost “al dente” drain and add it to the cream sauce to finish cooking. Cook the pasta in the sauce until it has thickened up, about 2-3 minutes. Remove from heat and fold in grated Parrano. Season to taste with salt and pepper and stir until cheese is melted and the sauce has developed a nice consistency, about 1-2 minutes. Serve immediately garnished with freshly ground black pepper.

To get more information about Parrano® or their other great cheeses visit Dairydial.Com

Recipe Summary

Cuisine: 
Italian
Ingredient: 
Ham
Servings: 
4

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